Grilled chicken and chorizo rice in foil

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 903, total fat 53 G., saturated fats 14 G., proteins 42 G., carbohydrates 63 G., fiber 4 G., cholesterol 193 mg, sodium 1197 mg, sugar 4 G.

Store-bought frozen rice is a versatile ingredient for quick cooking, and it's the key component of this flavorful dish, served in individual foil packets on the grill. The rice is placed frozen on the foil to prevent it from overcooking while you prepare the other ingredients. By the time it thaws, the chicken will be almost done and beginning to crisp up, and the rice will absorb all the delicious juices and warm through.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups frozen cooked rice
1 yellow or red bell pepper (or half of each), thinly sliced
2 grilled Mexican chorizo sausages, thinly sliced
0.5 cups green olives with pimento peppers, large ones cut in half
1 can (220 g) of tomato sauce
3 tablespoons extra-virgin olive oil
3 green onions, thinly sliced
700 g skinless and boneless chicken thighs, cut into 12 pieces
2 tsp paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rice, sweet pepper, olive, chorizo sausage, chicken thighs, green onions, tomato sauce, garlic powder, paprika, oregano

Cooking the dish according to the recipe:

Preheat the grill to medium-high heat. In a large bowl, combine the rice, bell pepper, chorizo, olives, tomato sauce, 2 tablespoons olive oil, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Add the green onions, reserving 2 tablespoons of the greens for garnish.
Line four 18-inch (45 cm) sheets of heavy-duty foil. Divide the rice mixture between the foil sheets. Add the chicken to the empty bowl along with the remaining 1 tablespoon of olive oil, paprika, oregano, garlic powder, 1 teaspoon of salt, and black pepper. Toss to coat.

Place the chicken on top of the rice mixture (3 pieces per parcel). Bring the short sides of the foil together and fold them twice to seal, then fold the sides over to form the parcel.
Grill the foil parcels, turning occasionally, until the chicken is cooked through, about 25 minutes. Remove from the grill and let rest for 5-10 minutes. Carefully open the parcels. Sprinkle with chopped parsley and the remaining green onions.

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